“I want to get more into lentils.” – Lauren Nicole (circa June 2012)
Well, I succeeded. I believe this is my third (or fourth) lentil recipe. Pretty safe to say we’re official. Men, you’ll like this too because it has hot sausage. The photo above is my first try at food photography so please forgive me. However, with a lot of editing and an added border, I think it’s somewhat acceptable. The two ingredients that are hard to see are: fresh rosemary & 1lb. sausage. Other than that, everything you need is clear as day. Actually, I lied, you will also need cumin, fresh nutmeg, salt and pepper. And EVOO. For foodie beginners, EVOO stands for extra-virgin olive oil. 🙂 The recipe is below:
Ingredients – Sausage, Kale, and Lentil Soup
- 1 tbl. extra-virgin olive oil
- 1 lb. hot sausage
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 carrot, peeled and chopped
- 1 potato, peeled and chopped into small dice
- 1 chile pepper, thinly sliced or finely chopped
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 2 cloves garlic, chopped or sliced
- 1/2 tbl. ground cumin
- salt and pepper
- 1 bundle kale, stemmed and very thinly sliced
- 1/4 cup tomato paste
- 1 cup white wine
- Freshly grated nutmeg
- 1 3/4 cups lentils
- 4 cups (32 oz.) chicken stock
- 2 cups water
- In a large soup pot, heat 1 tbl. EVOO. Add sausage, breaking it into pieces, and cook until lightly brown.
- Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
- Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg.
- Stir in the tomato paste then add white wine. Cook to reduce by half.
- Stir in the lentils, stock, and water. Bring to a boil.
- Reduce the heat to low and simmer the soup until the lentils are tender, about 35 minutes.
Serve immediately or cool, store, and reheat.
Source: Food Network, Rachael Ray’s Week in a Day